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Irish Freckle Bread

Irish Freckle Bread

Course Bread
Cuisine American
Author Fleischmann's

Ingredients

  • 2 packages Fleischmann's Active Dry Yeast
  • 1 cup warm potato water or warm water (105-155 degrees F.)
  • 1/4 cup lukewarm mashed potatoes
  • 8 tablespoons sugar
  • 5 1/4 cups unsifted flour (about)
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup Fleischmann's Margarine
  • 1 cup dark seedless raisins

Directions

  • Dissolve Fleischmann's Yeast in warm potato water. Add mashed potatoes, 2 tablespoons sugar and 1 cup flour. Beat until smooth. Sover and let rise until bubbly (about 1/2 hour). Stir down; add remaining sugar, salt and 1 cup flour; beat until smooth. Stir in beaten eggs, then melted and cooled Fleischmann's Margarine. Add raisins. Stir in enough additional flour to make a soft dough.
  • Turn out onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top.
  • Cover; let rise in warm draft-free place until doubled in bulk, about 1 hour. Punch down. Divide into 4 equal parts. Let rest 5 minutes. Shape each part into a slender loaf about 9 inches long.
  • Put 2 loaves side by side in each of two greased 9x5x3-inch loaf pans. Cover; let rise in warm draft-free place until doubled, about 40 minutes. Bake at 350 degrees F. 45 minutes or until done. Makes 2 breads.